Tim Hanni, the wine expert, makes a whole lot of sense when he postulates that taste in wine is largely determined by the number of taste nerves in the tongue. If you have a lot of nerves, you will tend to like sweeter wines like Sauternes and Boone's Farm. If you are a big fan of Mad Dog 20/20 or flinty dry champagne your tongue is likely to contain far fewer nerves than your apple wine swilling homeboy.
The same logic is surely applicable to taste in food.
I'm a "tolerant taster," my son is a "supertaster." When I was his age there was no vegetable I would not eat. I loved chicory and other bitter greens (still do). Why, I even used to hose down those parsley garnishes that diners and restaurants used to put on everything , whereas my boy complains that ketchup is bitter.
It's too bad that heightened sensitivity to taste due to a superabundance of fungiform papillae has come to be called "supertasting" because from where I sit, the only thing super about it, is that people who have lots of papillae might be better qualified to check the food of potentates for poison.
I suppose if my son decides to become a chef he's better off as a supertaster than its extreme opposite, a non-taster. Someone who finds it difficult to taste the basic tastes might be inclined to over-season and so he might grow up to be a Cajun chef or, heaven help me, one of those southwestern cooks who wear a holster with hot sauce in it.
Unconventional wine expert says the number of taste buds determines your wine preferences